Hawaiian Wedding Cake is a tropical poke cake topped with layers of crushed pineapple, creamy pudding, whipped topping, and coconut flakes. You’re going to love this refreshing coconut and pineapple poke cake.
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Prepare yellow cake mix according to package directions. Pour into greased dish and bake for 28 minutes or according to package directions. Set aside to cool completely.
In a medium bowl, beat the cream cheese until it is smooth. Slowly add the milk until fully combined. Blend in pudding mix and beat for 2-3 minutes until the pudding mixture is thick and smooth. Refrigerate pudding mix.
When the cake is cool, use a wooden skewer to poke holes all over the cake. Spread the crushed pineapple with the juice over the cake,
On top of the pineapple layer, spread the chilled pudding.
Spread Cool Whip over the pudding. Sprinkle with shredded coconut.
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